How To Make Beef Stock

How To Make Beef Stock

This is the stock I use in my beef stew and for making soups like mushroom- barley and minestrone. It takes almost no work, just cooking time. Marrow bones are best for soup and adjust all the quantities according to the size of your soup pot. Mine is huge – 8 quarts (7.5 L). - Jenny Jones

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Makes: About 5 quarts

How To Make Beef Stock


  • 2 1/2 - 3 pounds beef marrow bones
  • 2 carrots cut in big pieces
  • 2 stalks of celery cut in big pieces
  • 1 parsnip cut in big pieces
  • 1 small onion, quartered
  • 2 cloves of garlic, whole
  • 3-4 sprigs of parsley
  • 2 bay leaves
  • 5 peppercorns
  • 1 1/2 teaspoons salt (or 2 teaspoons kosher salt)
  • 1/2 teaspoon dried thyme leaves
  • 5 1/2 quarts of water (22 cups)


  1. Place all ingredients into your largest soup pot.
  2. Fill with as much water as it will hold.
  3. Bring to a boil.
  4. Once it starts to boil, skim off any brown foam.
  5. Cover, reduce heat, and simmer for 3 hours (or up to 6 hours).
  6. Remove bones & large pieces of vegetables with a slotted spoon and discard.
  7. Strain through a fine mesh sieve into 2 or 3 bowls. Use right away or refrigerate overnight.
  8. Once chilled, skim off any fat (I scoop it with a fine mesh strainer) and use within 3 days or freeze. I freeze it in ice cube trays, then into freezer bags.

Notes: For more on this recipe in my blog click here.

14 Comments on "How To Make Beef Stock"

  1. Pat Hinegardner

    Hi Jenny.
    I know you seto be on tv. Have you ever thought about doing your cooking show on tv

  2. Dee

    Can I use the crock pot to make this

  3. SAM


    • Pete

      You are completely wrong. Store bought stock is flavorless and loaded with sodium.

  4. Jennifer

    Do you not have to roast the bone first? I’ve been making chicken stock in the crock pot lately and love it. But I thought with beef you have to high roast them first? I have read that you do. Thanks!

    • Jenny

      I’m never too old to learn. I’ve been making beef stock this way for years but it makes sense you would get a lot more flavor by roasting the bones first. I will try it next time and then adjust my recipe accordingly. Thank you for bringing it up.

      • Jen

        Thanks for the reply 🙂 I called my grocery store today to see if they had marrow bones and they did-so I’m going to pick some up! For my chicken broth I use saved already roasted chicken bones.

    • Jenny

      So I did my experiment and roasted the marrow bones before making the stock. Then I tasted both broths side by side, the one made with un-roasted bones and the other with roasted bones. To me there was no difference at all. So I will continue using raw bones but I appreciate your note and the opportunity to try something new.

  5. Sheila

    Is there anything I can use to replace the parsnip in the stock?


    • Jenny

      You can just leave it out or add a little more carrot.

  6. elzbieta with Poland/Lodz/

    I will make you beef stock Thanks Jenny

  7. Christina

    It seems pretty easy and I’m going to try it. I’ve made your granola and crusty rolls and they were great. Thanks Jenny.

  8. Sue

    Why isn’t there any onion in the stock?

    • Jenny

      Oops, thank you for asking. I omitted the onion and will fix it right now. (it’s in the picture)

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